Triple Coconut Cake, Part 1

You might notice there haven’t been too many desserts lately. I’ve either been making the same old stuff, or having not great luck with new recipes. We’ve also been eating fewer desserts so I haven’t needed to make as many because they last longer. (We have also been buying tons of Oreos since it is an easy small treat post-dinner for the kids).

But here we are with a coconut cake.

This was actually to celebrate a certain someone’s birthday. Today I am just sharing the cake portion. Next week you can see the frosting. This is quite a sweet cake, but I think that is for a few reasons. One, I could only find sweetened shredded coconut. I know I found unsweetened somewhere once…but can’t remember where and haven’t seen it since. So next time, I would make this cake with less sugar to counteract the shredded coconut. Not too much less, just a little. Also, the frosting is quite sweet, so I could always scale the sweetness back there, too.

But, if you love coconut then you will love this cake. It was a hit with all of us!

For the numbers, the “7” was pretty easy to make with a brownie pan and simply cutting out the rectangle(s). For the “3” you make an “E” and then cut the corners off like this:

It’s surprising how quickly it turns into a 3! The cake was quite fluffy and crumbly, making it tricky to do this, but after the frosting was on, you really couldn’t tell.

Directions for Triple Coconut Cake

Adapted from Icing on the Cake

  • 205 g all-purpose flour
  • 195 g cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1.5 sticks (3/4 cup) butter, room temperature
  • 70 g coconut oil, room temperature
  • 400 g granulated sugar (I might reduce this next time, see the notes above)
  • 1 Tablespoon vanilla extract
  • 3 eggs
  • 2 egg yolks
  • 1.25 cups full-fat coconut milk, stirred
  • 3 ounces (1 cup) shredded coconut (unsweetened if you can find it)

Preheat the oven to 350 degrees F, 325 degrees F if you’re baking in a fancy number pan like mine. If you aren’t, then grease and flour 3 8-inch round cake pans, then line the bottoms with parchment.

Whisk together the flours, baking powder, and salt in a medium bowl.

With your stand mixer and the paddle attachment, beat the butter and coconut oil on medium speed for 2 minutes. Add the sugar and mix on medium-high until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

On medium-low speed, add the vanilla extract, then the eggs and egg yolk one at a time. Make sure each egg is well-incorporated before adding the next.

On low speed, alternate adding the flour mixture and the coconut milk doing thirds of the flour mixture and halves of the milk. Fold in the shredded coconut.

Divide the batter into your pans, then bake for about 25 minutes, or until a cake tester comes out clean. Let the cakes cool on a wire rack for 10-15 minutes before removing them from their pans. Allow them to cool completely before removing the parchment and frosting.

Directions for Triple Coconut Cake (without pictures)

Adapted from Icing on the Cake

  • 205 g all-purpose flour
  • 195 g cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1.5 sticks (3/4 cup) butter, room temperature
  • 70 g coconut oil, room temperature
  • 400 g granulated sugar (I might reduce this next time, see the notes above)
  • 1 Tablespoon vanilla extract
  • 3 eggs
  • 2 egg yolks
  • 1.25 cups full-fat coconut milk, stirred
  • 3 ounces (1 cup) shredded coconut (unsweetened if you can find it)

Preheat the oven to 350 degrees F, 325 degrees F if you’re baking in a fancy number pan like mine. If you aren’t, then grease and flour 3 8-inch round cake pans, then line the bottoms with parchment.

Whisk together the flours, baking powder, and salt in a medium bowl.

With your stand mixer and the paddle attachment, beat the butter and coconut oil on medium speed for 2 minutes. Add the sugar and mix on medium-high until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

On medium-low speed, add the vanilla extract, then the eggs and egg yolk one at a time. Make sure each egg is well-incorporated before adding the next.

On low speed, alternate adding the flour mixture and the coconut milk doing thirds of the flour mixture and halves of the milk. Fold in the shredded coconut.

Divide the batter into your pans, then bake for about 25 minutes, or until a cake tester comes out clean. Let the cakes cool on a wire rack for 10-15 minutes before removing them from their pans. Allow them to cool completely before removing the parchment and frosting.

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